預(yù)制菜食品安全風(fēng)險(xiǎn)識(shí)別及風(fēng)險(xiǎn)監(jiān)管策略

Identification of Food Safety Risks in Prepared Dishes and Risk Supervision Strategies

SUN Yujia

（Suzhou Food and Drug Supervision Technical Service Center， Suzhou 234oo0， China）

Abstract： This article systematically identifies and analyzes potential food safety risks in raw material procurement， production and processing，logistics transportation，and terminal sales from the perspective of the entire prepared food industry chain，and proposes targeted regulatory strategies.The analysis shows that the main potential hazards include pollution at the source ofraw materials，defects in processing technology，risks of cold chain interruption，andout-of-control sales environments.It is necessary to achieve full-chain risk prevention and controlthrough means such as improving the standard system，strengthening process monitoring，and constructing a traceability mechanism.

Keywords： prepared dishes; food safety; risk identification; risk supervision

在消費(fèi)升級(jí)與生活節(jié)奏加快的背景下，預(yù)制菜行業(yè)迎來蓬勃發(fā)展的機(jī)遇。（剩余4493字）